Creamy Pumpkin Vodka Sauce & Penne

Ingredients

• Kosher salt

• 3/4 lb. 

  penne rigate or rigatoni

• 1 tbsp. 

  extra-virgin olive oil, plus more for drizzling

• 1/4 c. 

  packed fresh sage leaves

• 2 tbsp. 

  unsalted butter

• 1 

  small yellow onion, finely chopped

• 4 

  cloves garlic, finely chopped

• 1/4 tsp. 

  (or more) crushed red pepper flakes

• 1/4 c. 

  tomato paste

• 1/2 c. 

  vodka

• 1 c. 

  pure pumpkin puree

• 1/2 c. 

  finely grated Parmesan, plus more for serving

• 1/2 c. 

  water

• 1/4 c. 

  heavy cream

• Small pinch of ground fresh nutmeg

Description

1. Step 1Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package instructions. Reserve 1 cup pasta water before draining.
2. Step 2Meanwhile, in a large straight-sided skillet over medium heat, heat oil. Add sage and cook, stirring frequently, until crisp, about 1 minute. Using tongs, transfer sage to a paper-towel lined plate, leaving any excess oil in skillet. 
3. Step 3In same skillet over medium heat, melt butter. Cook onion, garlic, and red pepper flakes, stirring occasionally, until vegetables are softened but not golden, 6 to 8 minutes. Add tomato paste and cook, stirring constantly, until slightly darkened in color and toasted, about 2 minutes.
4. Step 4Pour in vodka and bring to a boil. Cook, stirring occasionally, until vodka is reduced by about three-quarters, about 2 minutes. Stir in pumpkin puree, Parmesan, water, cream, nutmeg, and 3/4 teaspoon salt until cheese is melted and mixture is smooth and combined.
5. Step 5When pasta is ready, return skillet to medium-high heat. Add 1/2 cup pasta water, stir to combine, and bring to a boil. Add pasta and stir until pasta is well coated with sauce, adding more pasta water 1 tablespoon at a time if necessary to thin sauce; season with salt and red pepper flakes.
6. Step 6Spoon pasta onto plates. Top with crispy sage, more Parmesan, and a drizzle of oil.